Begin by finely chopping fresh rhubarb and placing it in a medium bowl. Sprinkle sugar over the chopped rhubarb, tossing gently to coat. Let this mixture sit for about 10 minutes.

In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until thoroughly combined. Ensure there are no lumps for a smooth batter.

In a separate bowl, beat one room-temperature egg, then add milk and vanilla extract, whisking until smooth.

Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Fold in the sugared rhubarb.

In a deep skillet or heavy-bottomed pan, heat oil over medium-high heat until it reaches 350°F (175°C).

Carefully drop heaping tablespoons of the batter into the hot oil, frying for about 2 minutes on one side until golden brown, then flip and cook for another 2 minutes.

Once cooked, use a slotted spoon to transfer the fritters to a plate lined with paper towels to absorb excess oil.

In a small bowl, whisk together icing sugar, milk, and a splash of vanilla extract until smooth. Adjust consistency as desired.

While the fritters are still warm, drizzle the vanilla glaze generously over the top. Serve warm.