Finely chop the fresh rhubarb and place it in a mixing bowl. Sprinkle sugar over the rhubarb and toss well to coat. Allow to sit for 10 minutes to draw out juices.

In a medium-sized bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a separate bowl, beat one egg, then stir in milk and vanilla extract until well blended. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined.

Fold the sugared rhubarb mixture into the batter, ensuring even distribution.

Heat oil in a skillet over medium-high heat until it reaches 350°F (175°C). Drop a spoonful of batter to test readiness.

Drop heaping spoonfuls of the batter into the hot oil, frying for about 2 minutes on each side until golden brown.

Use a slotted spoon to remove the fritters, allowing excess oil to drain on paper towels.

Combine icing sugar, a splash of milk, and vanilla extract in a small bowl. Stir until smooth to create the glaze.

Serve the fritters warm, drizzled with glaze or dusted with powdered sugar.