Begin by chopping fresh rhubarb into small, bite-sized pieces. Toss the rhubarb with sugar in a mixing bowl and let it sit for about 10 minutes.

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

In another bowl, beat an egg, then stir in milk and vanilla extract until fully incorporated.

Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the sugared rhubarb.

In a deep skillet, pour enough oil to reach a depth of about 2 inches and heat it to 350°F (175°C).

Using a heaping tablespoon, carefully drop the batter into the hot oil, frying for approximately 2 minutes on each side.

Once cooked, drain the fritters on a paper towel-lined plate and prepare the sweet vanilla glaze.

Drizzle the glaze generously over the warm rhubarb fritters and serve immediately.