1. In a large bowl, mix together the flour, baking soda, salt, cardamom, black pepper, and sugar.
2. In a separate bowl, combine the buttermilk, melted butter, eggs, and instant yeast. Mix until well combined.
3. Gradually add the wet mixture to the dry ingredients, stirring to form a thick batter.
4. Knead the dough on a floured surface until smooth. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
5. While the dough rises, dice the rhubarb and mix with sugar and salt. Let sit to draw out juices.
6. Once risen, fold the macerated rhubarb pieces into the dough. Cut dough into portions and shape them into fritters.
7. Let the fritters rise again for about 30 minutes.
8. Heat oil in a deep pan to 350°F for frying or preheat oven to 400°F for baking.
9. For frying: Fry the fritters until golden brown. For baking: Place on a baking sheet, spray with non-stick spray, and bake for 10-12 minutes, finishing under the broiler if desired.
10. For the glaze, use the rhubarb juices and dip or drizzle over fritters. Allow to cool before serving.