Start by finely chopping fresh rhubarb and placing it in a bowl. Sprinkle sugar over the chopped rhubarb and toss to coat evenly. Let this mixture sit for 10 minutes.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until fully combined.

In another bowl, beat the egg, then add milk and vanilla extract. Mix thoroughly until well combined.

Carefully pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, then fold in the sugared rhubarb.

In a deep skillet, heat oil over medium-high heat until it reaches about 350°F (175°C). Drop a small dollop of batter into it to check if it sizzles.

Using a heaping tablespoon, carefully drop the batter into the hot oil, frying for about 2 minutes on one side until golden brown.

Once cooked, remove the fritters from the oil and place them on a plate lined with paper towels to absorb excess oil.

In a small bowl, mix icing sugar, milk, and vanilla extract until smooth, adjusting the consistency as necessary.

With the fritters slightly warm, drizzle the sweet vanilla glaze generously over each.