Finely chop the fresh rhubarb and toss it with sugar in a mixing bowl. Let sit for about 10 minutes to release juices.

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

Beat the egg in a separate bowl, then add milk and vanilla extract, stirring until fully blended.

Gently fold the wet ingredients into the dry mixture until just combined, then incorporate the prepared rhubarb.

Heat oil in a frying pan to 350°F (175°C).

Carefully drop tablespoons of batter into hot oil and fry for 2-3 minutes on each side until golden brown.

Remove fritters and drain on paper towels to maintain crispy texture.

Mix icing sugar, milk, and vanilla extract until smooth to prepare the glaze.

Drizzle the vanilla glaze over the warm fritters and serve immediately.