Split open vanilla bean lengthwise and scrape out seeds. Cut in half crosswise. Place rhubarb, vanilla pod, vanilla seeds, wine and sugar in a saucepan and bring to a boil.
Cook rhubarb, covered, over low heat 4 to 5 minutes. The pieces should still hold their shape and not become very soft. Remove from heat, let rhubarb cool. Refrigerate 1 hour.
Remove vanilla bean and spoon rhubarb into small bowls. Cut about two–thirds of the strawberries into pieces and place in food processor with orange liqueur and icing sugar. Purée until a strawberry froth forms on the surface.
Pour puréed strawberries over rhubarb pieces. Garnish with remaining strawberries.