Begin by finely chopping the rhubarb and placing it in a bowl with sugar. Toss them together well and let this mixture sit for 10 minutes.

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

In a separate bowl, beat an egg and then mix it with milk and vanilla extract. Whisk until smooth.

Gently fold the wet mixture into the dry one, stirring until just combined. Fold in the sugared rhubarb.

Pour oil into a deep skillet or pot, filling it to a depth of about 2 inches. Heat the oil to 350°F (175°C).

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

Once golden, remove fritters from oil using a slotted spoon and place them on paper towels.

While fritters cool, mix icing sugar with milk and vanilla to prepare the glaze.