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Combine rhubarb, sugar and 2 tablespoons water in a small pot. Cover and cook over medium heat, stirring halfway through, for 10 minutes. Uncover, reduce heat to medium-low and cook, stirring occasionally, until thickened and jammy, about 5 minutes more.
Spread each slice of toast with about 1 tablespoon of the warm jam. Arrange ham on top, spread with another dollop of jam, garnish with parsley and serve. (Refrigerate any remaining rhubarb jam for another use.)