Rinse and peel the rhubarb. Cut diagonally into pieces 8-10 cm long. Place in a shallow baking dish. Mix the sugar and vanilla seeds and spread evenly over the rhubarb. Drizzle the sweet wine over the top. Meanwhile, cook the rhubarb with the lid closed in the oven heated to 200 °C on the second rack from the bottom for about 15 min until just tender. In the meantime, for the sabayon, put the egg yolks, sugar, Cointreau or Grand Mamier, white wine and lime juice in a large enough bowl and beat over a hot water bath until light and creamy – be careful not to let the egg yolks curdle! Place the baking bowl in cold water and continue beating until the mixture is creamy through and through and begins to thicken. Remove the rhubarb from the mold with a skimmer, drain and place in a buttered baking dish.
Set the oven to 250 °C (grill setting). Just before gratinating, whip the egg whites until stiff and fold them into the sabayon. Spread the cream evenly over the rhubarb. Bake the rhubarb gratin in the center of the oven under the 250 °C broiler until golden brown spots form. Dust with powdered sugar to serve.
Tips: When beating the egg yolks or egg whites, it is worth using 4 egg whites instead of 2 on the spot, as this gives the snow a nicer consistency: use the remaining snow elsewhere.
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