Place the rhubarb, raspberries, vanilla bean seeds and pod, and water in a sauce pan. Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender. Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (you should have about 2 cups). Discard the pulp. Divide the warm mixture equally between 4 glasses and stir 2 tablespoons honey into each glass (more or less to taste), making sure honey is dissolved. Let cool, and then add equal amounts club soda or ginger ale to each glass (about 1/2 cup per glass). Top with ice, and serve.